Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C).
Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.
Please note the differences of cooking time and temperature when using the magazine version of this recipe.
Nutrition Facts (per serving)
| 152 | Calories |
| 7g | Fat |
| 7g | Carbs |
| 14g | Protein |
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